It’s lobster season!! I am so excited because I am such a huge lobster fan. In fact, I think I could probably eat my weight of this delicious seafood and I am only slightly exaggerating!

Lobster Salad with Avocados and Mangoes

Lobster Salad with Avocados and Mangoes

This salad is not only a delicious and healthy way of eating this delicacy, it’s also
and a definite crowd-pleaser, whether it be as an appetizer or a main meal. Just adjust your quantities and you’re good to go! If you serve it as a main meal, you can also add some rice or quinoa as a base and put
the salad on top, buddha bowl style… Perfect when it’s hot outside!

Lobster Salad with Avocados and Mangoes
Serves 4
Delicious, classy, healthy and easy salas that is sure to impress your guests!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. - The meat of 1 fully cooked lobster of approx. 1 1/2 lbs or 450-680 grams, chopped in bite size pieces. (It should yield about 1/2 lbs or 250 grams of meat)
  2. - 1 ripe avocado, sliced or diced
  3. - 1 green onion, chopped.
  4. - 1/2 mango, sliced or diced
  5. - 6-8 whole leaves Romaine lettuce
  6. - 1/2 cup fresh cilantro, chopped
  1. -1/2 cup extra-virgin olive oil
  2. -1/4 cup rice wine vinegar
  3. -1 tbsp Maple sryrup
  4. -1 tsp dijon mustard
  5. -1 tsp salt
  6. - fresh ground pepper to taste.
  1. Arrange 2-3 Romaine lettuce leaves on 4-6 appetizer plates and divide the rest of the ingredients (except the cilantro) over top.
  2. Drizzle with the dressing as desired and garnish with the fresh cilantro.
  3. Serve immediately.
  1. * This salad serves 4 to 6 people as an appetizer.

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